The brew tanks were removed from the dining room about two years ago, which expanded the seating from about 35 to 55..

The brew tanks were removed from the dining room about two years ago, which expanded the seating from about 35 to 55..

Photo: John Storey/Special to The Chronicle

Mill Valley Beerworks captures the spirit of the neighborhood

1 / 9

Back to Gallery

Mill Valley Beerworks started out in 2009 as a beer bar, expanded to become a restaurant in 2011 and grew again two years ago when the owners moved the brew tanks in the dining room to the basement, expanding seating from about 35 to 55. About the same time Rob Hurd took over the kitchen, continuing the emphasis on fresh locally sourced vegetables.

The owners, brothers Tyler and Justin Catalana, also opened Fort Point Beer Company in the Presidio, and now the beverage menu includes 8 brews produced there as well as seven produced by others. The food is well matched to the beer, whether it’s deep-fried Brussels sprouts, a smoky salmon chowder with bacon or Alaskan halibut on a bed of butter beans, Tuscan kale and roasted garlic. It adds up to an inviting casual restaurant that is a perfect fit for Mill Valley.